Raisin Coffee Cake
From The Henderson cook book, 1914
Serves 2
This bread may be baked in a ring if preferred.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 49. The excerpt below is the record exactly as published.
RAISIN COFFEE CAKE. Add to 1 cup of scalded milk 1-3 cup of shortening, 1 cup sugar, and a scant % teaspoonful of salt. When luke- warm, beat in 1 yeast cake dissolved in a quarter cup of lukewarm milk and flour to make a stiff batter. Beat thor- oughly, cover, and place where it will keep warm over CAKES 111 night. In the morning, blend a beaten egg with the dough, add a half cnp of seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.